“In contrast with more modern forms of wheat,26 there is evidence that the gliadin protein of einkorn may not be as toxic to sufferers of celiac disease. It has yet to be recommended in any gluten-free diet. Einkorn wheat does contain gluten but is different from most wheat in that it contains only 14 chromosomes as opposed to 28 in emmer or 42 in modern wheat. This alters the gluten structure which may be why it does not affect those with gluten intolerance as much as other wheat.”
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4488568/
I’m not gluten intolerant nor a scientist. My “a lot” referred to the heritage grain varieties not quantity of consumption.
“It’s also worth noting that people WAY overreport food allergies.”
I’ve always wondered about this and tend to agree. I have developed an intolerance to a certain food and I don’t do well on one medication. Both are labeled in my medical charts as “allergies”. At each doctor’s appointment, they bring them up. I tell them that in my opinion they are intolerances or sensitivities. Neither is going to kill me. Just make me uncomfortable for awhile.
Sure there are “grains” that don’t contain gluten.
Regarding that article… If this is being touted as nutritional advice, run, not walk away from those sites. Watch for the use of “may” - “may offer an alternative.” First of all, it just one obscure publication and not a definitive study in human subjects. Second, the article only makes some suggestions based on what the author synthesized from reading previously published stuff. This is quite far from “wow, Celiac sufferers can eat these without any bad consequences.”
“I’ve always wondered about this and tend to agree. I have developed an intolerance to a certain food and I don’t do well on one medication. Both are labeled in my medical charts as “allergies”. At each doctor’s appointment, they bring them up. I tell them that in my opinion they are intolerances or sensitivities. Neither is going to kill me. Just make me uncomfortable for awhile.”
Agree 100%.
I used to try to explain the difference between lactose intolerance and milk allergy as my kid had the former, not the latter. But few people were buying it.
BTW the same kid has severe intractible eczema and no food allergies. He does, however, have asthma and Crohn’s. Which reminds me, I used to try to explain to people that changing his diet would not prevent his Crohn’s but…
Meant to add that there is a new biologic for severe eczema that supposedly works well. Alas, my kid can’t take it because he’s already on a biologic for Crohn’s.
One kid of mine suffered from eczema as a baby. With age, it got better but still can flare up in humid, sweaty conditions. No allergies at all.
“Sure there are “grains” that don’t contain gluten.”
But these are wheat varieties being mentioned not some other grain. They do have gluten but lesser amounts in a different structure, per the article. BTW, the link is the National Institute of Health and a medical journal. And just one of many. I’m not claiming it is the answer for anyone who has a gluten allergy but apparently some people are okay eating these heritage wheats vs problems with more modern strains of wheat. That’s all I’m saying.
“BTW, the link is the National Institute of Health and a medical journal.”
A correction: the link is to a reference found in PubMed, which is a search engine and a database of articles from many scientific journals published to date. It is run by the NIH, but that does not mean that the NIH has endorsed any of the publications. Nor does it mean that the publication is truly peer reviewed. 
i wonder if our quest to get food faster is part of the issue, for example food manufactures use extra ingredients to speed up part of the food making process, such as beer. European beer takes more time to ferment while US beer uses an additive to speed up the fermentation process. I only know because i started having stomach issues after drinking certain beers. I mention this someone when they offered me a beer and i said i can’t drink that brand. they explained what the likely issue was as a small percentage of people had the same reaction i did to the additive.
@doschicos, i have heard the same with the old grains but also using the old method for making the bread which took longer to rise and didn’t use fast acting yeast or other additives to help speed up the process.